Sweet dreams are made of this

By Jagdeesh Mann
Mata Press Service

Lured out west from his birthplace in Massachusetts by the promise of gold, Charles Williams Rogers had dreams of making it big in mining after working on the railroad and as a logger.
But after arriving in Victoria at the height of the Klondike gold rush, Rogers found that he could make more money supplying provisions to the miners instead of digging alongside them.
The provision shop he set up on Victoria’s Government Street sold staples like fruits, vegetables and among other treats, candies imported from San Francisco.
When the candies stopped coming because of supply disruptions and high tariffs, the customers started complaining.
Viewing that obstacle as an opportunity, Rogers and his wife Leah, would wake up at 4 am, fire up a copper cauldron at the back of the shop and experiment with chocolate recipes.
“A pattern soon developed…Charles and Leah would make their chocolates early each day..The store on Government Street would open for a few hours in the afternoon, and, once the last chocolate was sold, the doors would close,” states a passage in David Carr’s book entitled Candymaking in Canada.
With a penchant for perfection and a legendary surliness to protect his privacy which is recorded in the annals of British Columbia history, Rogers quickly became known Charles “Candy’ Rogers and the queues grew outside the shop for chocolate coated caramels, mint wafers and chocolate almond brittle.
In 1885, Rogers introduced the Rogers Victoria Cream – cream centered dark chocolates – and set the stage for Rogers’ Chocolates to become one of Canada’s premiere chocolate manufacturers.
Today 125 years later, there are few companies in Canada that can match the enduring quality of Rogers’ Chocolates, which now owns and operates seven locations in B.C. with hundreds of retail partners from coast-to-coast, a 20,000-square-foot chocolate factory and ships to over 50 different countries.
“Charles and Leah built Rogers’ Chocolates with a reputation for quality and excellence that came from hard work …we are honoured to carry on that proud Canadian tradition,” said Neena Arora, the director of Sales for Roger’s Chocolates.
A chocolate aficionado of some repute, Arora said many of the values established in Charles and Leah’s shop on Government Street, especially the large hand-wrapped chocolates, has helped Rogers’ Chocolates become famous around the world.
“It is also a well known cure for home sickness and a Canadian Christmas tradition,” said Arora.
“There is nothing in the world like good quality chocolate..it evokes memories of my childhood when my father gave us Rogers milk chocolate Santas…to this day, when I see one, it makes me smile.”
Karen Montgomery of Kamloops agrees in a reflection she posted on the Rogers’ website;
“My husband’s parents both died unexpectedly in 1995. Every year since he could remember, his mother had bought him a one-pound box of Rogers’ chocolates for Christmas. That first Christmas after their deaths was approaching and with sadness he said, “It sure won’t be the same without that box of Rogers’ chocolates arriving in the mail.” When I told my Dad the story he said, “Well, why can’t we carry on the tradition for him?”
That year, and each year thereafter, my husband finds his box of Rogers’ chocolates under the tree--a special reminder of his Mom and the joy of those melt-in-your-mouth Victoria Creams.”
The innovation shown by Charles Rogers is another tradition steeped in the company’s culture today.
The company has eliminated the use of hydrogenated fats and oils, and uses natural ingredients to enhance its aesthetic appeal, said Arora, adding Rogers’ Chocolate Kitchen will soon be organically certified.
Earlier this year, Rogers’ Chocolates partnered with Granville Island Brewery to create a Chocolate Stout for Valentine’s Day.
Rogers’ Chocolates, which marks its 125th year this fall has also re-released a commemorative chocolate tin depicting HMCS Rainbow, a light cruiser commissioned as the first ship for the Canadian Navy, as part of the force’s centennial celebrations.
Steve Parkhill, Rogers’ president, said the company will launch several new chocolates with complex and unique flavours as part of the anniversary celebrations, in addition to special chocolate soirees in partnership with the Empress and Fairmont hotels.
Rogers’ Chocolates has about 130 employees in all and Parkhill credits their dedication and skills with maintaining the company’s reputation around the world.
“They make our sweet dreams happen,” said Parkhill.
Over the years, Roger’s accolades include the Superior Taste Award by the International Taste & Quality Institute based in Brussels, Belgium, citations by the Retail Council of Canada and numerous recognitions from the Vancouver Island business fraternity.

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